Provençal Beef Sirloin & Mushroom Gravy
with Crispy Duck Fat Potatoes & Mustard Caper Salad
- Gluten
- Soy
- Wheat
- Milk
- Soy
- May contain traces of allergens
Picture this; herby roasted sirloin tip, doused in a thyme and mushroom gravy, with golden chat potatoes, perfectly crispy from the duck fat. This Provençal inspired dish is made just that much better with a radish, mustard and caper salad. Now stop picturing it. It is right here and ready to be devoured! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Premium Sirloin Tip
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
Chat Potatoes
1 packet
thyme
1 packet
Duck Fat
½ head
baby cos lettuce
1
Red Radish
1 packet
sliced mushrooms
1 packet
Mushroom Sauce
(Contains: Gluten, Wheat, Milk; May be present: Soy.)
1 packet
capers
1 packet
mustard cider dressing
Not included in your delivery
olive oil
⅓ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer sirloin to a lined oven tray and sprinkle over herb & mushroom seasoning. • Roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the sirloin tip is roasting, halve chat potatoes. • Pick thyme leaves. • Place duck fat in a small heatproof bowl and microwave in 10 second bursts, until melted. • Place potatoes on a second lined oven tray. Drizzle with duck fat, sprinkle with half the thyme, season with salt and pepper and toss to coat. • Roast until tender, 30-35 minutes.
• When beef is resting, trim baby cos lettuce (see ingredients) and roughly chop. • Thinly slice red radish into rounds.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • Remove from heat, then stir in mushroom sauce, the water and the remaining thyme, until warmed through and combined, 1-2 minutes.
• In a medium bowl, combine cos lettuce, radish, capers and mustard cider dressing. • Season with salt and pepper.
TIP: Capers have a strong flavour, use less if preferred.
• Thinly slice sirloin tip. • Divide crispy duck fat potatoes, mustard caper salad and Provençal beef sirloin between plates. • Spoon over mushroom gravy to serve. Enjoy!
